# Components:
→ Vegetables
01 - 2 ears fresh sweet corn, husked
02 - 1 red bell pepper, seeded and diced (about 1 cup)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced (about 1/4 cup)
05 - 1 small romaine lettuce head, chopped (about 6 cups)
06 - 1 ripe avocado, peeled and diced
→ Beans & Additions
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1/4 cup fresh cilantro, chopped
09 - 1/4 cup crumbled feta or cotija cheese (optional)
10 - 1/2 cup tortilla chips, lightly crushed
→ Dressing
11 - 3 tbsp olive oil
12 - Juice of 2 limes (about 3 tbsp)
13 - 1 clove garlic, minced
14 - 1 tsp ground cumin
15 - 1 tsp honey or agave syrup
16 - 1/2 tsp chili powder
17 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat a grill or grill pan to medium-high. Lightly brush ears of corn with a little olive oil and grill, turning occasionally, until kernels are charred in spots and tender, about 8–10 minutes. Transfer to a plate, let cool slightly, then cut kernels from the cob into a bowl.
02 - In a large mixing bowl, add the grilled corn kernels, drained black beans, diced red bell pepper, halved cherry tomatoes, and finely diced red onion; toss to distribute evenly.
03 - In a small bowl or jar, whisk together olive oil, fresh lime juice, minced garlic, ground cumin, honey or agave, chili powder, and a pinch of salt and black pepper until emulsified.
04 - Add the chopped romaine, diced avocado, and chopped cilantro to the bowl with the corn and beans. Drizzle the dressing over the ingredients and toss gently to coat without breaking the avocado.
05 - Scatter the crumbled cheese, if using, and the lightly crushed tortilla chips over the top just before serving to preserve crunch.
06 - Plate immediately as a main course for four or serve family-style as a hearty side. If preparing ahead, hold avocado, chips and dressing separately and combine at service.
